Hearty Pinto Bean-Rice Soup

3.00 avg. rating (72% score) - 1 vote

Hearty Pinto Bean-Rice Soup

An Autumn soup created to expand my Hearty Soup series for my friends to share.

Yield: about 10 servings

Ingredients

  • 2 tablespoons virgin olive oil
  • 1 medium onion, diced
  • 3 to 4 garlic cloves, minced
  • 8 cups water
  • 3/4 cup mixed wild rice and brown rice, washed
  • 1 1/2 cups cooked pinto beans
  • 1 large carrot, quartered and sliced
  • 1 yellow pepper, seeded and chopped
  • 1 15-ounce can tomato sauce, no salt
  • 8 brussel sprouts cleaned and quartered
  • 2 tablespoons low-salt soy sauce
  • 1 tablespoon basil, dried
  • 1 tablespoon thyme, dried

Instructions

Place olive oil into a large soup pot and add onion and garlic. Saut

Additional Notes:

A variation can be made by exchanging 1 1/2 cups pinto beans for 1 1/2 cups black-eye peas.

Serve with cornbread or rye bread.
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